World Cuisine

Ingredients
  • low-calorie cooking spray
  • 625 g (1¼ lb) lean minced pork
  • 2 garlic cloves, crushed
  • 2 teaspoons peeled and grated fresh root ginger
  • 6 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing rice wine
  • 1 carrot, cut into matchsticks
  • 1 red pepper, cored, deseeded and thinly sliced
  • 100 g (3½ oz) shiitake mushrooms, thinly sliced
  • 6 spring onions, thinly sliced diagonally, plus extra to garnish
  • 200 g (7 oz) Chinese cabbage, finely shredded
  • 2 teaspoons sesame oil
Directions

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the pork and stir-fry, breaking it up with a wooden spoon, for about 2–3 minutes until browned. Transfer to a bowl. Add the soy sauce, oyster sauce and rice wine to the pork in the bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the carrot, red pepper and mushrooms and stir-fry for 2–3 minutes until softened, then add the spring onions, cabbage and pork mixture and stir-fry for 2–3 minutes until the cabbage has just wilted.

Remove the pan from the heat, stir in the sesame oil and serve immediately, garnished with sliced spring onion.

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